Dried Apricot and Marzipan Scones
servings15 scones
These tender scones get their rich, flavor from chopped dried apricots and melty bits of marzipan
Ingredients
- 2 cups (240 g) all-purpose flour (plain flour)
- 3 level teaspoons baking powder
- 3 Tablespoons (38 g) white granulated sugar
- ½ teaspoon salt (use ¾ teaspoon if using unsalted butter)
- 5 tablespoons (70 g) cold butter, cubed
- 1 cup (240 ml) heavy cream (whipping cream)
Add-ins
- ½ cup (70–75 g) dried apricots, finely chopped
- ½ cup (90 g) marzipan, cut into small pieces (cold from fridge or freezer works best) see note 1
Optional Topping
- Extra cream for brushing
Instructions
- Preheat the oven to 360°F (180°C conventional) or 350°F (175°C fan) once the dough is almost ready to shape. That's about 10–15 minutes before it goes in the oven
- Line a baking sheet with parchment paper.
Make the dough (food processor method) See note 2
- Add flour, baking powder, sugar, and salt to a food processor. Pulse 2–3 times to combine.
- Add cold butter and pulse 5–6 short bursts until the mixture looks like coarse crumbs, some pea-sized bits are fine.
- Add the chopped apricots and marzipan.
- Pour in the cream and pulse 4–5 quick bursts, just until the dough starts to clump together. It should look shaggy with visible bits, not smooth or overmixed.
- Turn the dough out onto a lightly floured surface and bring it together gently by hand.
Shape and cut
- Pat the dough to about 1 inch (2.5 cm) thick.(see note 3)
- Cut using a 2-inch (5 cm) round cutter, pressing straight down without twisting. Re-shape any scraps gently to cut more.
- Transfer scones to the prepared tray, spaced about 2 inches (5cm) apart
Top and bake
- Brush tops with cream (optional).
- Bake for 15–20 minutes, until golden, risen, and lightly crisp.
- Serving Best served warm the day they’re baked, or lightly toasted the next day
Storage
- Room temperature: Store in an airtight container for up to 2 days.
- Fridge: Store in an airtight container for up to 5 days. Warm in a 300°F (150°C) oven for 5–7 minutes or microwave for 10–15 seconds.
- Freezer: Freeze baked scones for up to 2 months. Thaw at room temperature, then warm in the oven for 5–7 minutes at 300°F (150°C).
Recipe Notes
1. Marzipan: Homemade or store-bought both work. If using homemade, find my marzipan recipe here.
2. No food processor? Mix by hand:
3. Why cut tall? Apricots and marzipan soften as they bake, which can cause a little spreading. Cutting the dough tall helps the scones keep a nice rise.
4. Visual guide: See the post above for the step-by-step photos.
2. No food processor? Mix by hand:
- Rub butter into the dry ingredients using your fingertips or a pastry cutter.
- Stir in apricots and marzipan. Mix in the cream gently with a spatula or fork until a rough dough forms.
- Turn out, bring together by hand, and continue from the shaping step above.
3. Why cut tall? Apricots and marzipan soften as they bake, which can cause a little spreading. Cutting the dough tall helps the scones keep a nice rise.
4. Visual guide: See the post above for the step-by-step photos.
Nutrition
Serving: 1scone | Calories: 204kcal | Carbohydrates: 22g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 136mg | Potassium: 105mg | Fiber: 1g | Sugar: 8g | Calcium: 33mg | Iron: 1mg
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